Wednesday, March 8, 2017

Coffee Walnut Cake: High Tea My Way

Photo: Darren McGardy, the royal chef's website

I'm thinking of hosting a High Tea. The afternoon meal consists of finger sandwiches (such as cucumber and egg), scones, muffins or crumpets, and if you really want to get fancy, a glass of Champagne. Well ... as an American, I don't have to be as strict as an upper class Brit. In lieu of muffins and crumpets, I'm serving a walnut cake.Here is a recipe I tweaked from the New York Times. I like the addition of instant coffee to the walnut cake and frosting, but I use the ingredients in different measurements. (Because. I can't leave well enough alone!) I also prefer buttermilk and the use of an electric mixer. Sovoilà ... the following is my recipe:Coffee Walnut CakeIngredients:1 1/2 cup sugar

Photo: New York Times

2 sticks butter4 large eggs3 1/2 cups all purpose flour1 teaspoon dried cinnamon1 tablespoon instant coffee2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon salt2 teaspoons vanilla extract1 tablespoon rum (or Bourbon)1 1/2 cup buttermilk1 1/2 cup finely ground walnuts (I grind the walnuts in a food processor. Dilute with a tablespoon of flour to keep it loose.)Directions1) In a bowl, mix the sugar and butter together with an electric mixer. 2) Add the next 10 ingredients in order and beat with the mixer.3) Fold in the ground walnuts.4) Pour into 2 buttered and floured 9'' cake pans. 5) Bake at 350 degrees F for about 25 minutes or until a tester produces a crumb.6) Cool for 10 minutes before removing from the pans, then cool completely.

While the cake is baking prepare the frosting, cover with plastic wrap and store in the refrigerator.

3 cups powdered sugar1 stick butter at room temperature1 tablespoon instant coffee1-2 tablespoons milk1/3 cup chopped walnuts to sprinkle on top of the frosting.Directions:1) Combine the 1st 4 ingredients into a smooth frosting.2) Frost the top, center and sides. Place in the refrigeration for 10 minutes and frost the cake again like a professional baker if you wish. Double frosting makes a cake look bakery flawless!3) Garnish with the walnuts on the top and sides of the cake.The spirit of High Tea lives on across the pond! I plan to serve tea and this delicious cake on pretty china; the finger sandwiches on a tiered stand; and decorate the table with a vase of pretty pink roses. Also I may serve a light soup (like cream of broccoli; or tomato). In America, we so often eat soup with sandwiches.Hmm ... do you think anyone will miss their muffins or crumpets?😊You may also enjoy:Eaters BewareMost Daily Vitamins Are WorthlessThe 5 Second Rule For Food Is UntrueGreenmarkets, Community Gardens And CSA's

4 comments:

Coffee cake is my absolute favourite, so I will keep you recipe and try it. How I'd love to go to your High Tea Debbie. But in the meantime, I am going to one in a few weeks at a city hotel with a group of ladies, and really looking forward to it. Happy Baking!

This recipe looks so delicious, Debra. As you know, I had a British grandmum who was very particular about her tea and everything that went with it. I still use her tea service when I have friends over for tea.

I don't think crumpets will be missed, but I definitely think you should add some scones with assorted jams and jellies and lemon or lime curd. I have my grandmum's recipe for that if you need it.

Also, the secret to great cucumber sandwiches is to peel them, slice them in half moons, set them out on a paper towel, salt them and let them sit for a bit, the salt absorbs the moisture and keeps your sandwiches from getting soggy when you assemble them.

I spread the bread with cream cheese and chopped fresh dill, but you can also use butter or whatever herb you like.

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